Vance Cariveau asked, updated on May 1st, 2022; Topic:
how much freezer space for two pigs
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Plan to have 1 cubic foot of freezer space for every 15 pounds of pork. A small 7 cu ft freezer works great for a whole pig with extra room for chickens and fruit and veggie preserves, and half a hog will fit in a standard freezer compartment.
Still further, how much meat do you get from a 1/2 pig?
How much meat do I get with half a hog? You will receive between 70-80 pounds of meat ready to go in your freezer. The hanging weight of half a hog can vary, but is usually around 100 lbs. Once the meat is cut from the bone and packaged some water weight is lost to evaporation so it yields 70-80% of the hanging weight.
Secondly, how many cubic feet is a half pig? For a half hog you need 3.5 cubic feet and for a whole hog you will need 7 cubic feet.
In a general, how many coolers do I need for a half hog?
For a whole pork, you will need 200 quarts in cooler space total. For a half pork, you will need 100 quarts in cooler space total.
How much meat will a 15 cubic foot freezer hold?
How Many Pounds of Meat will my Freezer Hold? A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped meat. Allow slightly more space when the meat is packaged in odd shapes.
As a general rule, a whole pig can be anywhere between 100 and 200 pounds. In most settings, an entire pig's worth of meat weighs about 150 pounds. By that logic, a half pig is about 70 to 90 lbs....How long will half or whole pig last for a family.
We offer bulk purchasers the option of ordering a whole or half hog. This option saves time and money over ordering individual cuts. A whole hog is approximately 120-140 pounds of meat, while a half is approximately 60-70 pounds (though this varies, depending upon the size of the pig and processing options). A 250 lb.
The rule of thumb is one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half beef needs about 8 cubic feet.
To determine which size you need, multiply the number of people in your family by 2.5 cubic feet. The answer will tell you what size freezer you need. For example, my family of four needs a unit that is around 10 cubic feet. If you really like to bargain shop or you have a hunter in the family, you may need more space.
A typical HALF HOG order will include 14 - 18 pounds of ham cuts, 8 - 10 pounds of bacon, 18 - 22 pounds of loin cuts (chops or roasts), 8 - 12 pounds of shoulder cuts (steaks or roasts), 4 - 5 pounds of hocks and organ meats, and 3-5 pounds of ground pork, sausage, or brats.
How much of each cut can I expect to get from one pig? 2 hams per pig- You can get these processed into fresh hams, cured hams, smoked hams, ham steaks or even ham hocks. Expect about 28 pounds of meat.
On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog's live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.
You can even cut your own pork chops. Still, be sure that you have the proper equipment to get the job done so it doesn't become a frustration. You'll need things like good butchering knives, a meat grinder, and a smoker. And that is all there is to properly and humanely butcher a pig.
Finished hanging weight was approximately 150 pounds per pig, which means about $2.50 per pound hanging weight. Local farms charge $4 per pound hanging weight, and then charge the buyer for slaughtering and butchering fees on top of that. The same pig, purchased from a local farm would have cost around $600.
WHEN AND WHERE TO SLAUGHTER YOUR HOG Most farmers prefer to wait for the chilly days of late fall, or even early winter, before killing swine. You see, the finished carcass must hang and cool for at least 24 hours before the meat can be sectioned and cured or frozen.
Buying a whole cow or half a cow (not a quarter cow) will get you the best deal. A whole or a half cow is comparable in price when you break down the hanging weight and finished cuts price per pound. But a quarter cow is more expensive than both, running between $7.07 – $9.28 per pound.
Butcher fees will depend on how you get your meat processed (curing things like bacon or jerky adds cost, as does grinding and stuffing sausages). We generally expect to pay about $450-500 per side of beef in butcher costs or about $350 per hog in butcher costs.
live weight hog will dress approximately 72%, thus 180 pounds of carcass. That 180 pound carcass will yield approximately 65% in retail cuts, thus approximately 120 pounds of "take home" meat. If the pig is a real lean genetic pig, the yield would be 2-5% higher; if it is a fatter pig, the yield would be somewhat less.